Boil 2 cups of water in a bowl, allow to boil, then add 1/8 turmeric powder , flower and cook for 4 min., then strain the water and set cooked flower aside. Now mix onion, chillies, salt, cooked flower , curry leaves, coriander leaves, grounded channa dal paste to it and mix well. Take a small portion and roll into small balls, make it flat in between the palms and deep fry them in oil. Repeat the same for the rest of the mix. serve hot with Tea.

Dear PrasuThis is great and very different from bengali style, I will give a try. I haven't made Pesarattu and other dishes that I have short listed from here. You are posting so fast that I may not be able to catch up. Happy Deepavali again..

Welcome..........to My Culinary world....I would like to tell that.........the people who love to have good food will love to cook good food ...........you don't have to cook fancy or complicated master pieces,but cooking is an art................